ArticleCurrent research in food science2025
Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review.Frontiers in nutrition · 2026Review
- Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health.Comprehensive reviews in food science and food safety · 2026Review
- Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier.Foods (Basel, Switzerland) · 2025Article
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m
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Registered trials
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